Low Carb/Keto Maitake Mushrooms with Pancetta, Chili and Egg

It’s always nice to discover new ingredients to add to my cooking repertoire. Especially now that we only eat real food at home, working with fresh ingredients is paramount. Which is why I was excited to discover a new variety of mushrooms available locally in Klang Valley: Maitake Mushrooms. Maitake mushrooms are also called the…

Chicken Liver Pâté

Are you a fan of organ meats? What is your favourite organ? In my household growing up, I’d say the first organ I’ve ever tried was Chicken Liver because we normally had a whole Chicken in our Chicken soup so it was true nose to tail eating (yes, even the head). In Sarawak, it’s also…

Keto Meatloaf with Mustard Caper Cream Sauce

One great thing about cooking at home is that you have the power to decide what to make; from something super simple like steak and fried eggs, to something a little bit more fancy that will wow the dinner company. For me, it depends entirely on my mood because even though I’m just as happy…

Easy Brussels Sprouts with Bacon

Ahhhh Brussels sprouts! You either hate it or love it. Appears frequently on Thanksgiving or Christmas dinner, it’s not exactly a common vegetable in Malaysia. However we are starting to see more and more grocers selling them at a reasonable price, and most of them are from Australia, so the quality is pretty good. Scarred…

Sous Vide Siew Yoke

Words are not enough to describe how much I love pork belly. And most people would agree that Siew Yoke (literally translates to roast meat) is the best way to showcase Pork Belly, with the Crispy skin, melt-in-your-mouth fat layer and juicy meat, simply flavoured with salt, pepper and five-spice powder. But to achieve the…

It’s been a while…..

Hi everyone! I’d like to apologize for my absence on this space. It’s truly been a crazy ride the first few months of this year. Everything was building up until our big trip (8 days are considered extra long for our lifestyle) in Siem Reap and Bangkok. There are many things I want to blog…

Cooking with Chefology x McCormick: Japanese Hamburg

After the Chefology x McCormick Bloggers Event, we each took home our very own Chefology pan along with a range of McCormick Herbs and Spices for us to have some fun at home. And of course it didn’t take much convincing for me to switch over to the Chefology pan. It’s a 24cm frying pan…

Siew Yoke (Roast Pork) with Panasonic Cubie Oven

There is something innately appealing about crispy food. Perhaps it’s because we associate crispy with great tasting food: generally crispy food is a product of the Maillard reaction, which leads to more intensely flavoured and savoury food, or maybe it’s the whole sensory experience of hearing that tantalizing sound of crunch and the texture. For…